Thursday, February 4, 2016

Sausage and Veggie Roast

This is barely a recipe, but we inhaled it this week, and I'm making it again next week... that's how much we loved it! I'm on day 12 of the Whole 30, and these meals have been a great change from the norm for us. This one was particularly simple, and a perfect winter meal. We couldn't stop picking bites off the baking pan!

Sausage and Veggie Roast (Paleo, gluten free)
makes 3-4 servings

4 bratwurst (we used Gilbert's chicken brats)
1.5lbs fingerling potatoes, rinsed and dried
1 10oz bag frozen green beans
4 garlic cloves, peeled
1-2 Tbs olive or avocado oil
juice of 1/2 of a lemon
1-2 tsp Cajun spice blend, or Italian spice blend
salt and pepper

Preheat oven to 375. Cut the sausage into bite size pieces. Add sausage, potatoes, garlic, and green beans to a large jelly roll pan (something with sides, as opposed to a cookie sheet). Drizzle with oil and lemon juice, and sprinkle with spices as desired. Mix together and bake for 45-60 minutes, flipping once or twice during cooking, until potatoes are cooked through.

The veggies, sausage, and seasoning are basically endlessly adaptable. I can't wait to try more combinations!

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